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Whole Grains, Taste Preference, Microbiota, and Diversity: an Investigation of Interconnection and Utility
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Whole Grains, Taste Preference, Microbiota, and Diversity: an Investigation of Interconnection and Utility. |
| 개인저자 | Cooper, Danielle Nicole. |
| 단체저자명 | University of California, Davis. Nutritional Biology. |
| 발행사항 | [S.l.]: University of California, Davis., 2019. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2019. |
| 형태사항 | 176 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-04B. Dissertation Abstract International |
| ISBN | 9781085762526 |
| 학위논문주기 | Thesis (Ph.D.)--University of California, Davis, 2019. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-04, Section: B.
Advisor: Keim, Nancy L. |
| 이용제한사항 | This item must not be sold to any third party vendors. |
| 요약 | This dissertation begins with a literature review evaluating the relationship between whole grains and microbiota. The review concluded that of the whole grains examined (wheat, maize, barley, rice, oats, and rye) changes in microbial composition or abundance were observed with consumption of wheat, maize, and barley. Increases in satiety as measured either by self-reported "fullness" or "desire to eat" or biological markers like leptin concentration were observed with consumption of whole grain oats, barley, and rye when compared to refined grains. These two findings were proposed to be linked via signaling mechanisms derived from products of microbial metabolism of the whole grains. The dissertation contains two chapters based on a study conducted on 46 healthy adults who were habitual low whole grain consumers. In this Whole Grain Study, extensive baseline testing was done to collect anthropometric data, fasting blood values, establish the subject's taste preference for bitter (utilizing self-reported taste sensitivity to 6-n-propylthiouracil), fatty, savory, and sweet foods as well as overall liking of all foods queried (using the Leeds Food Preference Questionnaire). Subjects were also asked to participate in a sensory evaluation of matched whole and refined grain foods and to provide a fecal sample. Using these baseline data, we were able to observe associations between different taste preferences and markers of health (BMI, fasting triglycerides, fasting glucose), gastrointestinal microbiota abundances (family Turicibacteraceae and order RF39), as well as differences in sensory evaluations of whole and refined grain foods. The next chapter based on the Whole Grain Study, draws on the intervention and post-intervention results. The intervention period lasted six weeks during which the subjects received an entire week's worth of either whole or refined grain foods, based on their maintenance calorie intake. The subjects were assigned to groups randomly in a weighted distribution such that two subjects received whole grains for every one subject receiving refined. During the intervention period the subjects were also asked to record their stool frequency and gastrointestinal symptoms. Baseline testing was repeated at the end of the intervention with the exception of retesting bitter taste preference. We found that subjects on the whole grain intervention had significantly lower total cholesterol, low density lipoprotein, and non-high-density lipoprotein levels after an overnight fast post-intervention, and also that during the last week of the intervention, whole grain consuming subjects had an increased stool frequency compared to refined grain consumers. Taken together the evidence reported demonstrates that whole grain consumption can change some parameters of health and that taste preferences that may lead to avoidance of whole grains may also be associated with altered health status. The final chapter of this dissertation describes, another study that was done to evaluate a novel oligosaccharide in terms of establishing its properties as a dietary fiber. Unfortunately, the human trial demonstrated the oligosaccharide was easily digested and did not meet the definition of a dietary fiber. However, this study utilized a highly controlled two-day repeated intervention diet consumed for two weeks, and also required subjects to provide three separate 24 hour recalls, one during the baseline, and each of the two washout periods, of the subject's normal free-living diet. Using these two sets of dietary information, a system based on unique food components was created to categorize and quantify the diversity observed in each diet. |
| 일반주제명 | Nutrition. Microbiology. Health sciences. Physiology. |
| 언어 | 영어 |
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